A mix of 10/5, UCD5, UCD6 and an array of Dijon clones including 777, 667, 114 and 115, all grown on a mixture of rootstocks which are carefully matched to the various soil substrates. Following the harvest, grapes are destemmed and cold soaked for up to seven days prior to vinification which is carried out in a combination of open and closed top fermenters. A mixture of wild and cultured yeast strains are used to express the essence of the unique terroir. The wine was drained off skins to barrel and underwent malolactic fermantation followed by maturation in a combination of well seasoned French oak barriques by a number of select coopers, before being sent, unfined to bottling. Alcohol 14.4%